What's the Best Substitute for Arrowroot?
Whether you're out of Arrowroot or looking for a healthier alternative, finding the right substitute can save your recipe. Fine white powder made from the root of the arrowroot plant, used as a clear, neutral-tasting thickener in cooking and baking In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for arrowroot are cornstarch, tapioca starch, potato starch, or rice flour, depending on your specific cooking needs and dietary requirements.
Best Substitutes for Arrowroot
Cornstarch
Ratio
1:1
Best For
- sauces
- gravies
- puddings
- pie fillings
- stir-fries
Description
Similar starch powder with slightly different thickening properties
More common and cheaper. Creates slightly cloudy appearance. Works well in most applications.
Tapioca Starch
Ratio
1:1
Best For
- sauces
- gravies
- puddings
- pie fillings
- gluten-free baking
Description
Similar starch powder with similar clear thickening properties
Very similar to arrowroot. Creates clear, glossy finish. Great for gluten-free recipes.
Potato Starch
Ratio
1:1
Best For
- sauces
- gravies
- puddings
- gluten-free baking
- thickening
Description
Similar starch powder with slightly different thickening properties
Creates clear, glossy finish. Works well in cold applications. Great for gluten-free cooking.
Rice Flour
Ratio
1:1
Best For
- sauces
- gravies
- gluten-free baking
- thickening
- coating
Description
Similar flour with different thickening properties
Less effective thickener than arrowroot. May need more quantity. Great for gluten-free recipes.
Xanthan Gum
Ratio
1/4 tsp per 1 tbsp arrowroot
Best For
- sauces
- gravies
- gluten-free baking
- emulsifying
Description
Powerful thickener with different properties
Much more powerful than arrowroot. Use sparingly. Great for gluten-free baking.
Kudzu Root Powder
Ratio
1:1
Best For
- sauces
- gravies
- puddings
- Asian cooking
Description
Similar root starch with similar properties
Very similar to arrowroot. Creates clear, glossy finish. Traditional in Asian cuisine.
All-Purpose Flour
Ratio
2:1 (2 parts flour to 1 part arrowroot)
Best For
- sauces
- gravies
- baking
- roux
Description
Common thickener with different properties
Less effective thickener. Creates cloudy appearance. Contains gluten.
How to Choose the Right Substitute
When choosing a substitute for Arrowroot, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Arrowroot is a clear, neutral-tasting thickener that creates glossy, transparent sauces
It works best when mixed with cold liquid before adding to hot mixtures
Arrowroot thickens at lower temperatures than cornstarch, so add it near the end of cooking
It's perfect for acidic ingredients like citrus and vinegar as it doesn't break down
Arrowroot creates a clear, glossy finish that's ideal for fruit pies and glazes
It's naturally gluten-free, making it perfect for gluten-free baking and cooking
Arrowroot doesn't re-thicken after cooling, so it's great for cold applications
It's more expensive than cornstarch but provides superior clarity and texture
Arrowroot can be used to make clear, smooth puddings and custards
Store arrowroot in a cool, dry place to maintain its thickening power
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications